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Halloween Candy Cookie Bars are a fun and delicious way to use up leftover Halloween candy. These bars turn out different every time depending on what candy you add to the cookie dough.
Halloween Cookie Bars are a soft, chewy cookie bar that incorporates a variety of candy and sprinkles. These bars are a fun way to get in the spooky spirit or use up leftover Halloween candy.
Halloween candy bars would be perfect to add to a Halloween-themed dessert bar of popcorn balls, Oreo spiders and any of these Halloween no-bake treats.
Table of Contents
Why You’ll Love This Recipe
- Turns out different every time depending on the Halloween candy you have.
- Great recipe to make and take to a party especially if you make a double batch.
- You can also make them for other holidays – leftover Valentine’s day candy or Easter candy also work.
Recipe Ingredients
- Butter
- Brown sugar
- Egg
- Vanilla
- Flour: All-purpose flour is best for this recipe.
- Baking soda
- Salt
- Halloween candy: Any candy that can be chopped up works well.
- Halloween sprinkles: These are optional but add some fun flare.
See the recipe card below for full information on ingredients and quantities.
How to Make Halloween Candy Cookie Bars
Step #1. Put the melted butter and brown sugar in a bowl and stir to combine. Then add the egg and vanilla and beat the mixture for about 2 minutes.
Step #2. Add the dry ingredients and stir to combine.
Step #3. Stir in half of the Halloween candy and then spread the batter in a greased and lined 9×9 inch baking pan and spread it evenly.
Step #4. Add the sprinkles and the rest of the Halloween candy on top and bake at 350 degrees F for 20 to 25 minutes.
Recipe FAQs
The options are endless for this cookie bar recipe. You can use any candy you have on hand. Some personal favorites include KitKats, Snickers, Reese’s and Twix bars.
Yes! Candy freezes well and so do these bars. Make sure the bars are fully cooled before freezing them. I also recommend cutting the bars into squares and then freezing them in a single layer in an airtight container.
Use a one-to-one gluten-free flour blend (such as Bob’s Red Mill or King Arthur Baking Company) and be sure to check that all the Halloween candy you use is also gluten free.
Expert Tips
- This batter is thinner than cookie dough so that it can be spread in the pan.
- Chocolate candy works best in these cookie bars but you certainly could try fruity candies if you would like.
- This is a great recipe to double and bake in a 9×13 inch pan. Be sure to increase the baking time to 35 minutes so your bars aren’t raw in the middle.
More Fall Recipes to Consider
Dip Recipes
The Best Caramel Dip
From Scratch Recipes
The Best and Easiest Way to Cook a Pumpkin
Halloween Recipes
Honey Roasted Pumpkin Seeds with Cinnamon
Chocolate Chip Cookies
4-Ingredient Pumpkin Chocolate Chip Cookies (Cake Mix Recipe)
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Halloween Candy Cookie Bars
Ingredients
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 to 1 1/2 cups assorted Halloween Candy, chopped
- Halloween sprinkles, optional
Instructions
- Preheat the oven to 350 degrees F and line a 9×9-inch baking dish with foil or parchment paper and grease well.
- In a medium mixing bowl, add the melted butter and brown sugar. Stir to combine.
- Add the egg and vanilla and beat very well until the mixture is light and puffy, about 2 minutes.
- Add the flour, baking soda, and salt, and stir to combine. The dough won’t be as thick as traditional cookie dough.
- Chop the Halloween candy so that it's in bite-sized pieces, if needed.
- Add half of the Halloween candy and stir to combine.
- Press the dough evenly into the prepared pan.
- Sprinkle the remaining Halloween candy on top of the cookie dough. Sprinkle the top of the dough with sprinkles if using.
- Bake for 20-25 minutes or until golden brown and puffy. We bake them for 22 minutes on the dot every time and like that texture best.
- Remove from the oven and allow to cool slightly before cutting, or let them cool completely and then use the foil or parchment to help remove them from the pan before cutting.
Notes
- You can double this recipe and bake it in a 9×13 inch pan for around 35 minutes.
- Feel free to use whatever Halloween candy you have on hand. I tend to stick with chocolatey candy like candy bars, M&Ms, Milk Duds, and anything with peanut butter in it.
- We don’t normally use fruit candy like Skittle or taffy, but you can sure try it if you like!
- These bars would also be great to make with leftover Easter candy or Valentine’s candy.
Best cookie bar recipe I’ve ever used.
I love that! What candy did you end up using?
The nephews, 12 & 9 had a blast making this! We had a good laugh when the flour flew out of the mixing bowl. I didn’t line my pan…a mistake…..trying to shake it out of the cast iron skillet while still slightly warm created a mess…but a yummy mess….so we have random pieces instead of cute cut squares…but it is delicious! Oh…warning…whoppers turn into jaw breakers! Thanks for helping us make a fun memory!